SHEPHERD’S PIE WITH GREEN LENTILS

Serves 4-6

Preparation time 30 minutes Cooking time 5 ½ hours Loads of veg

Freezer friendly

These days I’m trying to pack as much vegetables into our family dinners as possible. We still eat meat, but now I bulk it out with loads of veg and pulses, such as the green lentils I’m using in this dish. It immediately becomes much more nutritionally balanced with no extra effort.

Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a nonstick large sauté pan on the hob over a medium heat. Heat the oil, then tip in the lamb and bacon and sauté for about 5 minutes to brown, breaking up any lumps with a wooden spoon. Add the carrots, leeks and celery and cook for 4–5 minutes, until softened. Stir in the lentils, tomato purée and thyme, then sprinkle over the flour and cook for 1 minute, stirring. Pour in the stock and Worcestershire sauce and season with salt and pepper. Place in the slow cooker (if you have used a separate pan). Meanwhile, steam the potatoes for 12–14 minutes, until tender. Mash well, then beat in the milk and butter.

Season to taste. Gently spoon the potatoes on top of the mince and lentil mixture.

Cover and cook on low for 5 hours, until the lentils are completely tender and the lamb mixture is bubbling up the sides. Crisp up the potato topping under the grill if you like. Garnish with fresh thyme leaves to serve.

1 tbsp rapeseed oil

450g (1lb) minced lamb 2 rindless smoked streaky bacon rashers, finely chopped 4 carrots, diced

2 leeks, finely chopped 2 celery sticks, finely chopped

225g (8oz) green lentils, well rinsed

1 tbsp tomato purée

1 tsp chopped fresh thyme, plus extra to garnish

1 heaped tbsp plain flour 900ml (1½ pints) chicken stock (from a cube is fine) 2 tbsp Worcestershire sauce 1kg (2¼lb) potatoes, cut into cubes

100ml (3½fl oz) milk

25g (1oz) butter sea salt and black pepper